Fast and Simple, Easy Cheesy Polenta
This Quick Polenta Recipe is Delicious Solo or as an Accompaniment
Mar 6, 2009
Well before Columbus introduced Europe to corn, polenta was Northern Italy's basic foodstuff. Originally buckwheat, millet, or common spelt, a form of wheat dating back to the Bronze Age, cornmeal was cooked with water to make a porridge. Polenta, once having been frowned upon as the food of the poor, it now is enjoying a rebirth and is finding its way to the tables of the finest restaurants everywhere.
When maize arrived in Italy in the 15th or 16th century, it grew well in Italy's northern farms and soon replaced buckwheat as the favored crop. The landowners grew it for profit while the peasants lived on cornmeal. Corn polenta was ubiquitous, but did not offer many nutrients. It was tasty and filling though, so it continued to survived as a basic food well after the conditions of the poor improved . The greed of the landowners helped create a major aspect of Italian cooking.
Polenta has often been called “Italian grits,” and just as Southerners identify with grits, so too do Italians identify with polenta.. Pasta and pizza have long been considered the quintessential Italian foods, but polenta, with its modern resurgence, has muscled its way into its proper place as the third component of the Italian trinity.
Versatile Polenta
The remarkable versatility of Polenta is one reason for its success. It goes well with almost any dish, and for that reason it spread throughout Italy making use of local produce and meat, whatever was available and whatever was fresh. Soft polenta can fill in for bread, or add butter and cheese instead of a pasta dish, topping with truffles or sausage if desired. As an accompanying side dish, serve it with your favorite beef, fowl, or fish.
In its cake form, polenta may be topped with Parmigiano-Reggiano cheese or a simple marinara sauce and baked until bubbling. Grill it and top with mushrooms and tomatoes much like a bruschetta. In the morning, fry it covered with butter and cheese for part of a delicious breakfast. Its many uses are only limited by your imagination.
Easy Cheesy Polenta
This recipe makes an excellent basic polenta, delicious either soft or firm, by itself or transformed into gourmet meal. Here, the butter is reduced by half. Increase to ½ cup butter if desired.
Ingredients
- One cup yellow or white finely ground cornmeal
- 3 cups water
- ¼ cup butter
- ½ cup shredded cheddar cheese (or to taste)
- Salt to taste
- Paprika
Directions
- Combine cornmeal and 1 cup of cold water.
- Bring remaining 2 cups of water to a boil in a sauce pan over medium-high heat.
- Add cornmeal mixture slowly, stirring well.
- Reduce heat to medium and cook, stirring constantly until mixture is thick and begins to form large bubbles, about 3 to 5 minutes. Continue cooking another 1 to 2 minutes.
- Remove from heat and stir in ¼ cup butter (or ½ cup butter if desired.) and cheese, blending well.
- Pour into a buttered baking dish and sprinkle with paprika.
- Bake in a pre-heated 350 degree oven until top is brown and crusty, about 35 to 40 minutes.
At this stage it is a delicious soft polenta. For a firm polenta, allow to cool and refrigerate for several hours, until polenta is solid. Cut into slices and serve as desired.
“Polenta? That's Italian grits isn't it?” - Unknown
For great grits recipes, please go here.
 |
 |
 |
 |
 |
